Blueberry compound wine taking herba lycopi as raw material to participate in fermentation and preparation method of blueberry compound wine

Abstract

The invention relates to the technical field of blueberry wine brewing, in particular to blueberry compound wine taking herba lycopi as a raw material to participate in fermentation and a preparation method of the blueberry compound wine. According to the preparation method disclosed by the invention, the herba lycopi is taken as a raw material to participate in preparation of the blueberry compound wine for fermentation, and compared with other types of traditional Chinese medicinal material blueberry wine, the fermentation process is relatively sufficient, the applicability is high, the taste is not illegal, and the blueberry compound wine is rich and not mixed; according to the preparation method disclosed by the invention, the herba lycopi is adopted as a raw material, and after compound yeast fermentation categories are screened, the content of antioxidant reduction substances such as total polyphenol, total flavone and anthocyanin in the treated blueberry wine is remarkably increased compared with that of the original blueberry wine; the sweet and greasy flavor which is not completely fermented in the blueberry wine can be covered by the light licorice smell of the herba lycopi, so that the taste is more fresh and cool.

Description

Technical Field

[0001] The invention relates to the technical field of blueberry wine brewing, in particular to a blueberry compound wine using zelan as a raw material to participate in fermentation and a preparation method thereof. Background Art

[0002] Blueberry wine is a low-alcohol fruit wine. Drinking it in moderation generally does not bring negative effects. However, some people have problems such as abnormal uric acid metabolism. After drinking a small amount of blueberry wine, they will experience body edema, joint pain, and bruises. Blueberry raw materials are limited by origin and season, and the supply is unstable. In addition, the cost of high-quality blueberries is high. The variety of microorganisms in traditional natural fermentation is diverse, which is easy to produce odorous substances, affecting the flavor of blueberry wine. Some technologies may cause the loss of flavor substances and nutrients in blueberries, affecting the taste and nutritional value of blueberry wine. Summary of the invention

[0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a blueberry compound wine using zelan as a raw material to participate in fermentation and a preparation method thereof.

[0004] The technical solution adopted by the present invention to solve its technical problem is:

[0005] A method for preparing a blueberry compound wine using zelan as a raw material and participating in fermentation, specifically comprising the following steps:

[0006] Step S1, taking 12-14 parts of zedoaria, 12-14 parts of wolfberry, 12-14 parts of mulberry, 18-21 parts of hawthorn, 18-21 parts of rose, and 12-14 parts of liquorice, rinsing with water, soaking in warm water for 30 minutes, and ultrasonic treatment;

[0007] Step S2, add water and boil, boil over high heat, keep for 2 hours, then boil over low heat for 45 minutes, concentrate to 50°C, and use a densitometer to measure the density to 1.20-1.30 g / cm 3 After that, an initial solution is obtained; ethanol is added to the initial solution to obtain a composite solution, wherein the volume ratio of ethanol to the composite solution is 75:100;

[0008] Step S3, continue stirring the composite solution, let it stand, filter, and concentrate the filtrate to 50° C. under reduced pressure to make its relative density 1.20-1.30, recover ethanol, and obtain a Chinese medicine concentrate;

[0009] Step S4, selecting a clean container, adding compound yeast and blueberry juice heated to 30° C. in a water bath to the container, dissolving and activating the compound yeast with the blueberry juice for 30 minutes, thereby accelerating the fermentation and obtaining a yeast solution;

[0010] Step S5, adding 350 portions of fresh blueberries into a fermentation barrel filled with CO2 in advance, crushing the fresh blueberries, and then adding 0.03 g / L pectinase, 100 mg / L PMS, 0.3 g / L yeast solution and Chinese medicine concentrate, stirring evenly, placing in an environment of 14 to 18°C, standing for 10 to 14 hours, and fermenting at low temperature to obtain blueberry wine; during the fermentation process of the blueberry wine, measuring the dynamic changes of physical and chemical indicators at intervals until the main fermentation is almost finished;

[0011] The blueberry wine obtained in step S6 and step S5 is filtered and clarified by a press and a filter, and then poured into a new fermentation tank for low-temperature aging at 4-6° C. for 7 days;

[0012] Step S7, bottling after instant pasteurization, thus obtaining the finished product of Zelan blueberry wine.

[0013] Furthermore, in step S1, the warm water soaking temperature is 40° C., and the ultrasonic treatment is specifically as follows: the frequency is 40 kHz, the temperature is 40° C., and the extraction time is 30 minutes.

[0014] Furthermore, in step S2, the decoction conditions are as follows: high heat with water added in an amount of 6 to 12 times the weight of the medicinal materials, using an alcohol blowtorch outer flame; low heat with an electric heating mantle, with the temperature controlled at 90°C.

[0015] Furthermore, in step S4, the composite yeast includes brewing yeast, fruit wine yeast, non-brewing yeast RM12 and DE yeast, and the mass ratio of brewing yeast, fruit wine yeast, non-brewing yeast RM12 and DE yeast is 1:(0.25~1):(0.25~1):(0.25~1).

[0016] Furthermore, in step S5, the specific operation of monitoring the fermentation process is: when the specific gravity drops to 1.000, the sugar content drops to 170 g / L, and a large number of bubbles are generated and then gradually decrease, it indicates that the main fermentation gradually stops.

[0017] Furthermore, in step S7, the instantaneous pasteurization is specifically performed at a temperature of 70° C. for 5 seconds.

[0018] A blueberry compound wine fermented with zelan as a raw material is prepared by adopting the preparation method.

[0019] The beneficial effects of the present invention are as follows: the present invention has a reasonable design, a simple preparation method, and has the following advantages:

[0020] (1) In the preparation method of the present invention, the preparation of the blueberry compound wine using Ze Lan as the raw material for fermentation has a more complete fermentation process, strong applicability, a harmonious taste, and rich taste compared to other types of blueberry wines made from Chinese medicinal materials;

[0021] (2) In the preparation method of the present invention, Ze Lan is used as the raw material, and after screening the composite yeast fermentation type, the content of total polyphenols, total flavonoids, anthocyanins and other antioxidant reducing substances in the processed blueberry wine is significantly increased compared with the original blueberry wine;

[0022] (3) The light licorice aroma of zelan can mask the unfermented sweet flavor of blueberry wine, making the taste more refreshing. DETAILED DESCRIPTION

[0023] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0024] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form also includes the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this description, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0025] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Example 1

[0027] 1. Materials and equipment

[0028] 1.1 Materials and reagents

[0029] Blueberry wine: homemade in the laboratory; Folin phenol standard, gallic acid, Shanghai McLean Biochemical Technology Co., Ltd.; phenol, Shanghai Lingfeng Chemical Reagent Co., Ltd.; malic acid, citric acid, lactic acid, acetic acid, Shanghai Aladdin Biochemical Technology Co., Ltd.; diphenylpicrylhydrazyl (DPPH), Sigma, USA; plate count agar medium, Bengal red medium, Beijing Luqiao Technology Co., Ltd.

[0030] 1.2 Instruments and Equipment

[0031] Leici PHS-3E pH meter, Shanghai Yidian Company; PAL-1 handheld sugar meter, Japan ATAGO Company; Neofugel5R magnetic stirrer, Shanghai Lixin Company; ML204T analytical balance, Shanghai Mettler Company; R201C constant temperature water bath, Gongyi Yuhua Company; UV2600 ultraviolet spectrophotometer, Japan Shimadzu Corporation; VD-650 sterile operating table, Suzhou Purification Equipment Co., Ltd.; HB600-S electric constant temperature incubator, Shanghai Yuejin Medical Equipment Factory.

[0032] 2. A method for preparing blueberry compound wine using zelan as raw material for fermentation, comprising the following steps:

[0033] Step S1, take 20 parts of zelan, 20 parts of wolfberry, 20 parts of mulberry, 30 parts of hawthorn, 30 parts of rose, and 20 parts of licorice, rinse with water, immerse the medicinal materials in 40°C water, place them in an ultrasonic device, the frequency is 40kHz, the temperature is 40°C, and the extraction time is 30 minutes;

[0034] Step S2, heating with high heat, adding water in an amount of 6 times the weight of the medicinal material, and controlling the temperature at 90°C; using an alcohol burner outer flame, using an electric heating mantle for slow fire, maintaining for 2 hours, and then switching to slow fire to boil for 45 minutes, concentrating to 50°C, and using a density meter to measure its density to reach 1.20-1.30 g / cm 3 Afterwards, ethanol was added so that the volume of ethanol was 75%;

[0035] Step S3, stirring, standing, filtering, and concentrating the filtrate to 50° C. under reduced pressure to make its relative density 1.20-1.30, recovering ethanol, and obtaining a Chinese medicine concentrate;

[0036] Step S4, selecting a clean container, adding composite yeast and blueberry juice heated to 30° C. in a water bath to the container, dissolving and activating the composite yeast with the blueberry juice for 30 minutes, thereby accelerating the fermentation to obtain a yeast solution, wherein the composite yeast has a ratio of brewer's yeast: fruit wine yeast: non-brewer's yeast RM12: DE yeast of 1:0.5:0.5:0.25;

[0037] Step S5, adding 350 portions of fresh blueberries into a fermentation barrel filled with CO2 in advance, crushing the fresh blueberries, and then adding 0.03 g / L pectinase, 100 mg / L PMS (potassium metabisulfite), 0.3 g / L yeast solution and Chinese medicine concentrate, stirring evenly and placing in an environment of 14 to 18°C, standing for 10 to 14 hours, and fermenting at low temperature to obtain blueberry wine; during the fermentation process of the blueberry wine, measuring the dynamic changes of physical and chemical indicators at intervals until the main fermentation is almost finished;

[0038] The blueberry wine obtained in step S6 and step S5 is filtered and clarified by a press and a filter, and then poured into a new fermentation tank for low-temperature aging at 4-6° C. for 7 days;

[0039] Step S7, bottling after instant pasteurization, thus obtaining the finished product of Zelan blueberry wine.

[0040] 3. Determination of physical and chemical indicators of blueberry wine

[0041] 3.1. Detection of total colony count

[0042] According to the provisions of GB / T 27588-2011 "Liquor" on microorganisms, when the alcohol content is ≤24%vol, it shall be implemented in accordance with GB2758-2012 "Fermented wine and its blended wine". The total colony count determination is completed in accordance with GB 4789-2016 "National Food Safety Standard Food Microbiology Test Total Colony Count Determination".

[0043] 3.2 Determination of physical and chemical indicators

[0044] The soluble solids, pH value, total acid, volatile acid, SO2 content, etc. of blueberry wine were determined according to the series of methods in GB / T 15038-2006 General Methods for Analysis of Wine [5]. The alcohol content was determined according to GB 5009.225-2016 National Food Safety Standard for Ethanol Concentration in Wine. The methanol content was determined according to GB 5009-2016 National Food Safety Standard for Determination of Methanol in Food. The color difference of blueberry wine was determined using an LS 173 colorimeter.

[0045] 4. Determination of phenolic substances content

[0046] 4.1 Determination of anthocyanin content in blueberry wine

[0047] Using the pH differential method, take two 10mL volumetric flasks, add 1mL of blueberry wine sample to each, and use pH 1.0 (0.2mol / L KCl:0.2mol / L HCl=25:67 (V / V)) and pH 4.5 buffer solutions, make up to volume and mix evenly, let stand at 4°C for 2h, and measure the absorbance of the samples in pH 1.0 and pH 4.5 buffer solutions at wavelengths of 510nm and 700nm, respectively. The anthocyanin content is calculated using the following formula.

[0048] Anthocyanin content / (mg / L)=(A×449.2×n)×1000 / 26900;

[0049] Where: A is the absorbance difference at different pH values.

[0050] 4.2 Determination of total polyphenol content in blueberry wine

[0051] The Folin-ciocaileu method was used to measure the sample absorbance at a wavelength of 760 nm. The gallic acid standard was prepared into different concentrations, with the concentration C (μg / mL) as the horizontal axis and the absorbance A as the vertical axis. The measurement was repeated three times in parallel to draw the gallic acid standard curve. The regression equation of the standard curve was y=0.1399x+0.0045, R 2 =0.9991.

[0052] 4.3 Determination of total flavonoids content in blueberry wine

[0053] The NaNO3-Al(NO3)3 method was used to determine the sample absorbance at a wavelength of 510 nm. The rutin standard was prepared into different concentrations, with the rutin concentration C (μg / mL) as the horizontal axis and the absorbance A as the vertical axis. The measurement was repeated three times in parallel to draw the rutin standard curve. The regression equation of the standard curve was (y=8.0571x+0.4262, R 2 =0.9997.

[0054] 5. Determination of antioxidant capacity of blueberry wine

[0055] 5.1. Determination of DPPH free radical scavenging rate of blueberry wine

[0056] Determination of DPPH value free radical scavenging rate The DPPH free radical scavenging activity was determined according to the methods of Carmona-Jimenez et al. and Wang Chun et al. The absorbance Ai of sample solutions of different concentrations at 517 nm was measured by a spectrophotometer. Methanol was used instead of the sample in the control group to measure the absorbance A0. The formula for DPPH free radical scavenging rate is as follows.

[0057] DPPH free radical scavenging rate / % = [A0-(A i -A j )] / A0×100.

[0058] 5.2. Determination of ferric reducing ability (FRAP)

[0059] The iron ion reducing capacity was determined by referring to the method of RUPASINGHEHPV. The concentration of ferrous sulfate solution was used as the horizontal coordinate and the absorbance was used as the vertical coordinate. The standard curve was drawn by parallel determination for 3 times. The regression equation of the standard curve was y=0.6039x+0.0812, R 2 =0.999.

[0060] 6. Volatile component analysis

[0061] 6.1 Extraction conditions

[0062] Take the blueberry wine and filter it. Pour the filtrate into a separatory funnel, add 20 mL of dichloromethane three times, shake it back and forth repeatedly for 5 minutes, place it on an iron stand and wait for stratification, prepare a volumetric flask for collection, open the valve of the separatory funnel, take the lower dichloromethane phase, combine and collect the dichloromethane phases extracted three times, remove the upper aqueous phase, add anhydrous sodium sulfate to dry, wait until it is fully dried, pour it into a rotary bottle, concentrate it to 1 mL on a rotary evaporator, filter it with a 0.22 μm needle filter organic membrane, and provide GC-MS analysis.

[0063] 6.2 Gas Chromatography Conditions

[0064] Capillary column VF-WaX (30m×0.25mm×0.25μm); injection port temperature 250℃; carrier gas helium; flow rate 1mL / min; injection volume 2μL; column temperature program: 60℃ for 3min,

[0065] The temperature was raised to 120°C at 6°C / min and maintained for 2 min, then raised to 230°C at 8°C / min and maintained at this temperature for 20 min. The ion source temperature was 230°C; the transfer line temperature was 250°C; and the scanning range was m / z 40-450.

[0066] 7. Data processing

[0067] Origin 2024 was used for drawing, SPSS23.0 was used for data processing, and the results were expressed as mean ± standard deviation. One-way ANOVA, Duncan's new multiple range method and Pearson correlation analysis were used, and P < 0.05 indicated significant differences.

[0068] 8. Sensory evaluation indicators

[0069]

[0070] 9. Experimental process of selecting the main yeast strain in the above-mentioned compound yeast:

[0071] Brewing yeast, fruit wine yeast, non-brewing yeast RM12 and DE yeast are all produced by Angel Yeast Co., Ltd. The physical and chemical indicators and characteristics of the four yeasts are as follows:

[0072] (1) Saccharomyces cerevisiae

[0073] Cell morphology: oval, relatively large, appearing alone or in groups.

[0074] Colony characteristics: The colonies are round and raised, creamy in appearance, with a smooth and opaque surface.

[0075] Physical and chemical properties: acid resistance (pH2.5), ethanol resistance (17% v / v), sugar resistance (60% glucose); suitable fermentation temperature 29-31°C, sugar content (brix) 10-13bx, reducing sugar <7%, pH 4.0-4.5.

[0076] (2) Fruit wine yeast

[0077] Cell morphology: oval; Pasteurella is in the shape of irregularly connected short rods; pointed yeast is also known as lemon-shaped yeast.

[0078] Adaptability to the environment: Strong acid resistance, can function normally at pH 3.5-4.5, stops reproduction and fermentation when pH is less than 2.6; the optimal temperature for reproduction and fermentation is 20-30°C; strong resistance to sulfur dioxide, no obvious effect when sulfur dioxide reaches 100ppm; strong adaptability to alcohol, and the alcohol yield of excellent strains can reach more than 18% (v).

[0079] (3) Non-brewer's yeast RM12

[0080] Fermentation product indicators: The blueberry wine produced by fermentation has a pH of 3.06, an alcohol content of 10.08%, a residual sugar content of 4.79 g / L, a total acid content of 7.05 g / L, and lipid substances account for 70.03% of all volatile substances.

[0081] Characteristic ingredients: The blueberry wine produced by fermentation contains characteristic aroma ingredients such as isoamyl formate and isoamyl alcohol.

[0082] (4) DE yeast

[0083] Sulfur dioxide resistance: Strong resistance to sulfur dioxide, no obvious effect when sulfur dioxide reaches 100ppm.

[0084] Alcohol tolerance: It has strong adaptability to alcohol, and the alcohol yield of excellent strains can reach more than 18% (v).

[0085] In order to screen the main yeast strains: brewer's yeast, fruit wine yeast, non-brewer's yeast RM12, and DE yeast were weighed at a volume of 0.3 g / L fermentation base material, and the yeast was activated by the above-mentioned yeast method and participated in the fermentation process. After filtration and clarification, the yeast was aged for 7 days. The physical and chemical indicators, volatile substances, and sensory quality were analyzed. The test results of the four yeasts are shown in Table 1.

[0086] Table 1 Test results of four yeasts

[0087]

[0088] According to Table 1, in the composite fermentation system with Ze Lan added, the physical and chemical indicators of brewer's yeast performed well, the content of antioxidant substances such as total flavonoids was high, and the sensory evaluation score was high. Therefore, brewer's yeast was selected as the main fermentation yeast in the composite yeast.

[0089] 10. Comparison of physical and chemical indicators, antioxidant active substances, and aroma components of Chinese medicinal materials

[0090] Hiraute Shiny Bugleweed Herb has the effects of promoting blood circulation, relieving dysmenorrhea, promoting diuresis and reducing swelling. It is used to treat wounds and carbuncles, and can reduce body damage during the process of drinking blueberry wine. The light herbal aroma of Hiraute Shiny Bugleweed will produce the aroma of mint and wormwood in the mouth and throat, giving people a refreshing and comfortable taste experience. The bitter taste of Hiraute Shiny Bugleweed can also balance the excess sweetness during the fermentation process of blueberry wine, achieving a balance.

[0091] Wolfberry (Barbary Wolfberry Fruit) has the effect of nourishing the liver and kidneys, improving intelligence and eyesight. It tastes sweet and can increase the sweetness and mellowness when paired with blueberry wine. It can also complement the effects of Ze Lan in promoting blood circulation and removing blood stasis, playing a certain role in health care.

[0092] Mulberry is sweet and juicy, similar to blueberry in flavor, and can add richness to the fruity aroma and taste of fruit wine. Mulberry also has the effects of nourishing yin and blood, promoting body fluid and moistening dryness, and has certain synergy with Ze Lan in health preservation.

[0093] Hawthorn Fruit can help digestion, invigorate the stomach, and relieve blood stasis. Its acidity can adjust the acidity of fruit wine to make the taste more balanced. It also has a certain echo with Ze Lan in promoting blood circulation and removing blood stasis, and can be well integrated in terms of efficacy and flavor.

[0094] Rose has the effects of promoting qi and relieving depression, harmonizing blood and relieving pain. Its unique floral fragrance can add an elegant aroma to fruit wine, improve the quality and flavor of fruit wine, and at the same time, it also has a certain synergistic effect with zelan in regulating qi and blood.

[0095] Liquorice Root is sweet in taste and neutral in nature. It has the effects of tonifying the spleen and replenishing Qi, clearing away heat and detoxifying, removing phlegm and relieving cough. It can be used to blend various medicines. It can also blend the taste in winemaking, making the taste of fruit wine more mellow and soft. It can also enhance the health-preserving effect to a certain extent when paired with other medicinal materials such as Ze Lan.

[0096] Example 2 to Example 19

[0097] In order to investigate the optimal components and optimal ratios of the composite yeast, Examples 2 to 19 differ from Example 1 in that the components and ratios of the composite yeast, other components, preparation methods and determination methods of Examples 2 to 19 are the same as those of Example 1. After filtration and clarification, the mixture was aged for 7 days, and its physical and chemical indicators, volatile substances and sensory quality were analyzed. The test results are shown in Table 2.

[0098] Table 2 Soluble solids and other indicators in Examples 2 to 19

[0099]

[0100]

[0101] According to Table 2, in the selection of compound yeast species, the physical and chemical indicators and sensory evaluation performance of two and three yeasts excluding DE yeast are higher than that of single brewer's yeast, indicating that when brewer's yeast and DE yeast exist alone, the physical and chemical indicators of blueberry wine will be disordered and the content of antioxidant active substances will be reduced, a large amount of precipitate will be produced in the wine body, and the color will change significantly. In the composite fermentation with four yeasts, the ratio combination of brewer's yeast: fruit wine yeast: non-brewer's yeast RM12: DE yeast = 1: 0.5: 0.5: 0.25 can only reach the range of 150g / L to 160g / L in terms of sugar content, showing the highest anthocyanin, total flavonoids content, the largest number of aroma substances, and the highest sensory evaluation. Therefore, the composite yeast of Example 1 has the best performance, that is, the composite yeast ratio combination of brewer's yeast: fruit wine yeast: non-brewer's yeast RM12: DE yeast = 1: 0.5: 0.5: 0.25.

[0102] Example 20 to Example 21

[0103] In order to investigate the effect of the addition amount of composite yeast, 0.1 g / L, 0.3 g / L and 0.5 g / L composite yeast were respectively prepared and weighed. After the above yeast activation method was adopted, the yeast was fermented and filtered and clarified before aging for 7 days. The physical and chemical indicators, volatile substances and sensory quality were analyzed. The test results are shown in Table 4.

[0104] Table 4 Indicators of soluble solids in Example 1, Example 20 to Example 21

[0105]

[0106] Example 22 to Example 24

[0107] In order to investigate the fermentation of common Chinese medicinal materials such as zedoaria, mulberry buds, angelica and astragalus in composite yeast, referring to the amount of zedoaria added in Example 1, Examples 23 to 25 were replaced with mulberry buds, angelica and astragalus. The other components, preparation methods and determination methods of Examples 23 to 25 were the same as those of Example 1. After filtration and clarification, the fermented products were aged for 7 days, and their physical and chemical indicators, volatile substances and sensory quality were analyzed. The test results are shown in Table 5.

[0108] Table 5 Indicators of soluble solids in Example 1, Example 23 to Example 25

[0109]

[0110] As shown in Table 5, common Chinese medicinal materials such as mulberry, angelica, and astragalus will face problems such as intense fermentation during mixed fermentation, resulting in low sugar content, a sharp drop in the content of antioxidant substances such as flavonoids, insufficient content of aroma substances, and low sensory evaluation. Therefore, Zedoaria was selected as the fermentation raw material.

[0111] In summary, the present invention has a reasonable design, a simple preparation method and the following advantages:

[0112] (1) In the preparation method of the present invention, the preparation of the blueberry compound wine using Ze Lan as the raw material for fermentation has a more complete fermentation process, strong applicability, a harmonious taste, and rich taste compared to other types of blueberry wines made from Chinese medicinal materials;

[0113] (2) In the preparation method of the present invention, Ze Lan is used as the raw material, and after screening the composite yeast fermentation type, the content of total polyphenols, total flavonoids, anthocyanins and other antioxidant reducing substances in the processed blueberry wine is significantly increased compared with the original blueberry wine;

[0114] (3) The light licorice aroma of zelan can mask the unfermented sweet flavor of blueberry wine, making the taste more refreshing.

[0115] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a blueberry compound wine using Ze Lan as a raw material for fermentation, characterized in that: The specific steps include: Step S1, taking 12-14 parts of zedoaria, 12-14 parts of wolfberry, 12-14 parts of mulberry, 18-21 parts of hawthorn, 18-21 parts of rose, and 12-14 parts of liquorice, rinsing with water, soaking in warm water for 30 minutes, and ultrasonic treatment; Step S2, add water and boil, boil over high heat, keep for 2 hours, then boil over low heat for 45 minutes, concentrate to 50°C, and use a density meter to measure the density to 1.20-1.30 g / cm 3 After that, an initial solution is obtained; ethanol is added to the initial solution to obtain a composite solution, wherein the volume ratio of ethanol to the composite solution is 75:100; Step S3, continue stirring the composite solution, let it stand, filter, and concentrate the filtrate to 50° C. under reduced pressure to make its relative density 1.20-1.30, recover ethanol, and obtain a Chinese medicine concentrate; Step S4, selecting a clean container, adding compound yeast and blueberry juice heated to 30° C. in a water bath to the container, dissolving and activating the compound yeast with the blueberry juice for 30 minutes, thereby accelerating the fermentation and obtaining a yeast solution; Step S5, adding 350 portions of fresh blueberries into a fermentation barrel filled with CO2 in advance, crushing the fresh blueberries, and then adding 0.03 g / L pectinase, 100 mg / L PMS, 0.3 g / L yeast solution and Chinese medicine concentrate, stirring evenly, placing in an environment of 14 to 18°C, standing for 10 to 14 hours, and fermenting at low temperature to obtain blueberry wine; during the fermentation process of the blueberry wine, measuring the dynamic changes of physical and chemical indicators at intervals until the main fermentation is almost finished; The blueberry wine obtained in step S6 and step S5 is filtered and clarified by a press and a filter, and then poured into a new fermentation tank for low-temperature aging at 4-6° C. for 7 days; Step S7, bottling after instant pasteurization, thus obtaining the finished product of Zelan blueberry wine.

2. The method for preparing a blueberry compound wine using zelan as a raw material for fermentation according to claim 1, characterized in that: In step S1, the warm water soaking temperature is 40° C., and the ultrasonic treatment is specifically as follows: the frequency is 40 kHz, the temperature is 40° C., and the extraction time is 30 minutes.

3. The method for preparing a blueberry compound wine using zelan as a raw material for fermentation according to claim 1, characterized in that: In step S2, the decoction conditions are as follows: high heat with water added in an amount of 6 to 12 times the weight of the medicinal materials, using an alcohol burner outer flame; low heat with an electric heating jacket, the temperature is controlled at 90°C.

4. The method for preparing a blueberry compound wine using Ze Lan as a raw material for fermentation according to claim 1, characterized in that: In step S4, the composite yeast includes brewing yeast, fruit wine yeast, non-brewing yeast RM12 and DE yeast, and the mass ratio of brewing yeast, fruit wine yeast, non-brewing yeast RM12 and DE yeast is 1: (0.25-1): (0.25-1): (0.25-1).

5. The method for preparing a blueberry compound wine using zelan as a raw material and participating in fermentation according to claim 1, characterized in that: In step S5, the specific operation of monitoring the fermentation process is: when the specific gravity drops to 1.000, the sugar content drops to 170g / L, and a large number of bubbles are generated and then gradually decrease, it indicates that the main fermentation gradually stops.

6. The method for preparing a blueberry compound wine using zelan as a raw material and participating in fermentation according to claim 1, characterized in that: In step S7, the instantaneous pasteurization is specifically performed at a temperature of 70° C. for 5 seconds.

7. A blueberry compound wine fermented with Ze Lan as raw material, characterized by: The Zelan blueberry wine is prepared by the preparation method as described in any one of claims 1 to 6.

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